Calories in Tony Chacheres Creole yellow rice

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review

Consumption of food containing trans-fat has unequivocally been shown to increase the risk of heart disease by raising levels of LDL (bad cholesterol), and lowering levels of HDL (good cholesterol). Why do the nutrition labels on some products say that there are no trans fats, while Fooducate insists there are? Unfortunately there is an FDA loop hole here. If the amount of trans-fat in a product is less than half a gram per serving, manufacturers can round it down to 0. But even 0.49 grams of trans-fat is bad for you. And don't even get us started on the actual consumption versus the tiny serving size. So how do you know if a product does have trans fat in it? Look for "partially hydrogenated" oils and fats in the ingredient list. Sources: ----------- Mensink RPM, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med 1990;323:439-45. Zock PL, Katan MB. Hydrogenation alternatives: effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in humans. J Lipid Res l992;33:399-4l0. Judd JT, Clevidence BA, Muesing RA, Wittes J, Sunkin ME, Podczasy JJ. Dietary trans fatty acids: effects of plasma lipids and lipoproteins of healthy men and women. Am J Clin Nutr 1994;59:861-8. Lichtenstein AH, Ausman LM, Jalbert SM, Schaefer EJ. Effects of different forms of dietary hydrogenated fats on serum lipoprotein cholesterol levels. N Engl J Med 1999;340:1933–1940 Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, et al. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med. 1997;337:1491–9. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006;354:1601–1613.

Americans consume 4000 mg of sodium daily when the maximum recommended amount is 2300mg for healthy adults. Many people should not exceed 1500mg. Most of the sodium (65%) in our diet comes from processed foods, not home cooking or the salt shaker. Excess sodium intake increases blood pressure, causes hypertension and other heart problems. That’s why most of us need to cut back.

* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

People sensitive to MSG may also be sensitive to MSG-like substances. These are glutamates or chemically similar items added to improve a product's taste. Here is a short list of common MSG-like substances (see our blog for more): - Yeast extract - Autolyzed yeast - Hydrolyzed proteins ---- Source: Scopp AL. MSG and hydrolyzed vegetable protein induced headache: review and case studies. Headache. 1991;31(2):107-10. Questions and Answers on Monosodium glutamate (MSG) http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm328728.htm Natural Flavorings on Meat and Poultry Labels http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/natural-flavorings-on-meat-and-poultry-labels

Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.

Disodium inosinate provides an umami flavor to foods. It is often found together with MSG. It can be sourced from vegetables, fungi, or animal sources.

Disodium guanylate imparts the umami flavor to foods such as soups and savory snacks. This allows the reduction of the sodium content. This "food enhancer" may be problematic for babies, asthmatics, people who suffer from gout or uric acid kidney stones. In most cases it is derived from vegetable sources. But sometimes it may come from fish, so vegetarians or vegans, ask the manufacturer to be certain.

A recent study showed that Americans who ate brown rice regularly had a 10% less risk of developing diabetes than those who eat white rice. Those who eat white rice regularly had a 20% more chance of developing diabetes than those who eat white rice only once a month. Bottom line - save the white rice for sushi if you must, but on a day-to-day basis, brown rice is best.